1 tbsp olive oil
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
2 medium tomatoes, chopped
1 pint of veg stock
2 tbsp tomato puree
1 x can of black eyed beans (or black beans)
In a saucepan, gently cook the onion, pepper and garlic until tender.
Add the stock, puree and seasoning and cook on a medium heat for about 15 minutes. Then add the drained black eyed beans and warm through for a further 5 minutes.
Sprinkle with parsley or coriander, and serve with a choice of breads/ corn bread.
This soup is great spicy too – just add a chopped chilli pepper when cooking the onion and pepper.
9 oz of chestnuts
1 onion chopped
1 carrot chopped
1 leek chopped
1 stalk of celery chopped
2 pints of veg stock
1 cooking apple peeled and chopped
I often cheat with frozen chestnuts, but if using fresh chestnuts then make a nick into the flat side of each chestnut, put in pan and cover with cold water. Bring to boil and remove from heat. Lifting out 3 or 4 nuts at a time cut off shell and inner skin. If it become difficult to remove after a while reheat pan of water until almost boiling and they should be much easier to remove.
Place onion, carrot, leek and celery into a pan with the whole chestnuts and add the stock. Add salt and pepper and bring to boil. Then gently simmer for 30 mins. Then add the apple and simmer for another 10 mins. Whiz up the soup with a blender and serve with black pepper, a sprinkling of seeds or parsley (or all of them).
2 tbsps olive oil
1 large onion chopped
2 tbsp chopped sage
1 large butternut squash, diced
1 litre of vegetable stock
1/2 cup/100 ml soya cream (or non-dairy cream) optional
Cracked black pepper and mixed seeds, to serve
Melt the oil in a large saucepan, add the onions and sage then gently cook until soft for about 15 mins.
Tip in the squash and cook for 5 mins, stirring. Add the stock and simmer until the squash is tender.
Add the soya cream and whizz with a hand blender until really smooth. Season to taste and add more stock or water to adjust the consistency if desired.
Swirl a little more non dairy cream over the top of the soup, and/or sprinkle with mixed seeds and cracked black pepper.
1 onion diced
1 tbsp olive oil
1 tsp dried cumin
1 tsp dried coriander
1 tsp dried turmeric
2 large parsnips peeled and chopped
1 cup/ 200g dried red lentils
1 litre of veg stock
Soften the onion in olive oil and add a teaspoon each of cumin, coriander and turmeric (or perhaps use a good tablespoon of curry powder instead).
Add the chopped parsnips and seasoning then cook on a low heat for 10 minutes or so.
Add the red lentils and veg stock. Bring to boil and simmer for 20 mins until veg and lentils are soft. (Add a little extra water for thinner consistency if desired).
Add the cooking apple and cook for a further 10 mins. Blend until smooth and serve topped with black pepper and seeds and your favourite bread on the side.